Furthermore Beer Recipes?

[GooberMcNutly]

Does anyone have a complete recipe that would clone out the Knot Stock?

Doc tried to dig it out of him, but this is all we got:

40 barrels == 20 lbs of cracked black pepper into the fermenter.

Lots of Caramel 40

Northern Brewer front and back, plus something citrusy (Cascade) in the middle.

Has anyone else had it to guess at the base malts and total IBU levels?

[Tom from Raleigh]

20 lbs of black pepper in a 40 bbl. batch. How much in a 5 G batch? 1 1/4 oz?? Holy crap! That seems like a lot. Is my math right?

[GooberMcNutly]

Yeah, I get 36.5 grams. That is a lot of dry cracked pepper to put into the primary or secondary. I may do a 1 gallon test batch next time I transfer a pale ale or IPA to secondary though.

[Cuda]

De' Pepper is your friend...
Watch video...
A Grazie'

[Sent From My iPhone]

Good Lord, that is funny!

[Dirk McLargeHuge]

I got 1.25 ounces too. I did a peppercorn rye-bock with a half teaspoon and it was subtle. I can't image what an ounce would do. I am going to find out, though.

[brewcrew]

I am just listening to the show now but having had this beer before I can tell you the pepper flavor is pretty bold and not subtle at all. I thought it was a pretty good beer but the pepper biulds and gets to be pretty heavy by the last sip.

[GooberMcNutly]

I am just listening to the show now but having had this beer before I can tell you the pepper flavor is pretty bold and not subtle at all. I thought it was a pretty good beer but the pepper biulds and gets to be pretty heavy by the last sip.

What is the rest of the base beer like? Standard pale ale, IPA? Dry or sweet? Thin or malty?

I have zippy chance of finding it in Florida, so I figured I would ask. Peppery beers are nice in the heat of summer.